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Seared Scallops with Saffron Sauce and Zucchini Noodles (AIP, SCD, Paleo)

  • Author: Jaime Hartman
  • Total Time: 20 mins
  • Yield: 2 1x


These pan seared scallops are luxurious and exotic, thanks to the alluring aroma and flavor of saffron, and are easy and fast to make. Perfect for a romantic dinner for two!


  • 2 medium zucchinis, cut into spiralized noodles
  • 12 large sea scallops
  • 3 tablespoons coconut oil, divided
  • 1 cup bone broth
  • 1/4 cup coconut milk
  • pinch of saffron threads
  • 2 garlic cloves, minced or crushed
  • 1 teaspoon arrowroot powder mixed with 3 tablespoons water (optional)
  • Salt to taste


  1. Spiralize zucchini, then heat 1 tablespoon coconut oil in skillet over medium high heat. Add noodles with salt to taste, sauté, tossing gently as you cook, until just softened (3-5 minutes).
  2. Remove zucchini noodles from pan and set aside to keep warm. Rinse and dry pan.
  3. Melt remaining 2 tablespoons coconut oil over medium high heat.
  4. When oil is hot, add scallops, being careful to keep them from crowding each other. Let scallops cook without disturbing them for 3 minutes, then turn and sear on the other side for just 1-2 minutes. Remove scallops from pan and keep warm, do not rinse pan.
  5. Add garlic to pan and cook until fragrant (just a minute or so). Add broth to pan and use wooden spoon to scrape up any browned bits. Cook to reduce slightly (about 2 minutes). Stir in coconut milk and add arrowroot slurry if using. Stir well and then add saffron and salt to taste.
  6. Divide zucchini noodles among two serving bowls or plates, place six scallops on top of each, and then pour sauce over each. Serve immediately.
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Entree